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Parsnip Parmesan Ravioli with Mushroom Ragoût
EPICURIOUS12Ingredients
105Minutes
150Calories
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Ingredients
US|METRIC
30 SERVINGS
- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 1 onion (medium, sliced thin)
- 1 lb. portobello mushrooms (caps, halved if large and stems sliced thin)
- 3/4 lb. white mushrooms (sliced thin)
- 2 garlic cloves (minced)
- 1 tsp. sage leaves (chopped fresh)
- 32 oz. tomatoes (can whole, drained, reserving juice, and chopped coarse)
- 2 lb. parsnips (peeled and cut into 1-inch pieces)
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 1 1/2 tsp. sage leaves (chopped fresh)
- 30 won ton wrappers (*, thawed if frozen)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium220mg9% |
| Potassium310mg9% |
| Protein5g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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